Preheat the oven to 325.
Bring butter and eggs to room temperature.
Coat the entire interior of the bundt pan with baking spray or grease with butter.
In a small bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
EITHER place the chocolate in a medium bowl and melt in short bursts on 50% power in the microwave OR chop the chocolate finely and place in a medium bowl.
Heat the cream and coffee in a small pot on the stove or in short bursts in the microwave until it just comes to a boil.
Sift the cocoa powder into the chopped or melted chocolate.
Pour the hot coffee and cream over the bowl of melted or chopped chocolate and stir until combined.
Add the vanilla to the chocolate mixture, stir to incorporate, and set aside.
In a mixer, with hand beaters, or by hand, beat the butter medium-high until smooth.
Add the sugar to the butter and beat until light.
Add the eggs two by two to the butter and sugar mixture and beat until incorporated.
Take turns adding 1/3 of the flour mixture and 1/3 of the melted chocolate mixture until you have a smooth batter. Do not overmix.
Pour batter evenly into bundt pan.
Place the batter-filled bundt pan in the oven on the middle rack.
Bake for 55 minutes, or until a toothpick or butter knife in the centre comes out clean.
Cool the can in the pan on a wire rack for 10-15 minutes.
Turn the bundt cake out onto the rack and cool completely.